]]>This is my last full week in Dallas. Sure, I knew that I would eventually have to go home. But I’ve become so well adjusted to this as my new normal that it’s odd to think about returning to New York—especially a New York that looks nothing like the city I left. Of course, some part of me is excited to get back to my apartment and to lead an independent life once again. But I’m going to miss my family’s nightly cocktail hours, cheese plates, and marathons of The Americans. A silver lining of these final days is that my mom has been feeling extra inclined to cook something special for dinner. Last week, it was chaat. This week, just when I thought she…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-14-savoring-these-last-days/feed/2How King Ranch Casserole Has Ruled During the Pandemichttps://www.texasmonthly.com/food/king-ranch-casserole-rules-during-pandemic/
https://www.texasmonthly.com/food/king-ranch-casserole-rules-during-pandemic/#commentsFri, 29 May 2020 18:31:48 +0000https://www.texasmonthly.com/?p=633706Restaurants around the state have answered our call for the ultimate comfort food.

]]>At the beginning of the shutdown, Fridays were for frozen pizza. It was the only night I didn’t cook, and it was a huge relief at the end of each week. (Even food writers get sick of cooking, promise.) But Friday night’s treat quickly became Tuesday lunch’s reality, and I needed a no-brainer comfort food to replace it. Enter King Ranch casserole. I noticed the dish popping up on takeout menus all over the state. This pile of chicken, tortilla, creamy sauce, cheese, chiles, and tomatoes is comfort food at its finest. And it’s easy: the original homemade version calls for not much more than shredding leftover roast chicken, opening a few cans of cream-of-fill-in-the-blank soup and tomato with chiles, and baking this mixture layered…View Original Post

]]>https://www.texasmonthly.com/food/king-ranch-casserole-rules-during-pandemic/feed/2Recipe: All-Purpose Instant Pot Chicken With Tomato and Chileshttps://www.texasmonthly.com/food/recipe-instant-pot-chicken-tomato-chiles/
https://www.texasmonthly.com/food/recipe-instant-pot-chicken-tomato-chiles/#commentsThu, 28 May 2020 15:45:03 +0000https://www.texasmonthly.com/?p=633380You won't get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.

]]>The theme in my kitchen these days is ease and flexibility. My best-laid meal plans are often subject to last-minute changes if I can’t find what I need at the store, and the recipes I select tend to be suggestions more than rigid outlines. I need workhorses: recipes that scale, freeze well, and can be turned into multiple dishes (so that I don’t get sick of the leftovers). This recipe hits all of those notes. Keep almost any kind of chicken in your freezer—this recipe is for boneless thighs but also provides instructions for breasts or bone-in chicken—and a can of tomatoes, and you’re pretty much set. You could use canned chicken and canned tomato with chiles (such as Rotel) if you can’t get a…View Original Post

]]>https://www.texasmonthly.com/food/recipe-instant-pot-chicken-tomato-chiles/feed/1Priya Krishna’s Quarantine Journal, Entry No. 13: A Surprise From Momhttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-13-surprise-mom-chaat/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-13-surprise-mom-chaat/#respondWed, 27 May 2020 18:16:52 +0000https://www.texasmonthly.com/?p=633327Going out for chaat isn't possible right now, so she turns the kitchen into a snack paradise.

]]>There’s one outing I always try to make happen whenever I’m visiting my parents in Dallas: going out for chaat. This excursion is a typical weekend afternoon activity for many South Asian families, and we are no exception. Chaat—a category of spicy, tangy Indian snacks—may well be my favorite kind of food. Chaat is fun to go out for because it is really an interactive experience. You place your order, you get called as every individual dish is ready, you devour your snacks one by one, and you repeat. One of my favorite things to order at chaat places is pani puri, fried puffs that are filled á la minute with potato, onion, chickpeas, and minty water—you throw them back like a shot. Chaat isn’t…View Original Post

]]>This past weekend, I was supposed to be in Boston to see my cousin Meha graduate from Tufts University. I had been looking forward to this trip for a while. Because I love my cousin, of course, but also because I love everything about college graduations: the uplifting speeches, the idiosyncratic school traditions, the big graduation dinner, the sense of optimistic uncertainty in the air. My own college graduation went by so quickly. I barely got a chance to take a moment and appreciate what was happening. At someone else’s graduation, I’m a lot better at soaking everything in. Like at so many other schools, the Tufts commencement ceremony and in-person classes were canceled back in March. So Meha spent her spring term in Dallas…View Original Post

]]>For her riveting first novel, Valentine (HarperCollins/Harper), Elizabeth Wetmore returned to her West Texas hometown of Odessa. The book, which debuted at number two on the New York Times hardcover fiction best-seller list in April, follows the repercussions of an especially brutal sexual assault on a teenage girl on Valentine’s Day in 1976. Set against the oil country’s unsparing landscape, the story is told from the perspectives of seven girls and women, many of whom live near one another on a street called Larkspur Lane. A graduate of the Iowa Writers’ Workshop, Wetmore has had short stories published in literary journals such as Epoch, the Kenyon Review, and the Colorado Review. The 52-year-old writer lives in Chicago with her husband and teenage son. Texas Monthly:…View Original Post

]]>Every Tuesday, my mom does her version of a fast, which means not eating salt. She does it because her late mother used to fast on Tuesdays and because she likes to have a guarantee of one day a week of simpler eating (she usually consumes some combination of nuts, avocado, and rice with yogurt). As a result, when I was growing up, Tuesdays were junk food days—the rare occasion when my sister and I had free rein to eat whatever we wanted, whether it was SpaghettiOs or boxed macaroni and cheese. Now that I’m quarantining with my parents in Dallas, Tuesdays make me a little sad because it means that my mom and I won’t be putting our heads together to come up with…View Original Post

]]>Enchiladas are more complex than you might think. Just ask Sylvia Casares, a Houston chef who has spent her life perfecting them at her aptly named restaurant, Sylvia’s Enchilada Kitchen. Her 2016 book, The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes From Texas-Mexico Border Kitchens (St. Martin’s Griffin), explains her enchilada process over the course of three painstaking chapters—demonstrating an attention to detail more common in technique-driven barbecue books than Tex-Mex books. Casares, who wrote the book with noted food journalist Dotty Griffith, starts with the basic elements, making her own tortillas, stocks, seasonings, and brines. Once you’ve mastered these, it’s time to move on to “the heart and soul of Rio Grande Cuisine”: sauces, from classic chili gravy to mole to…View Original Post

]]>https://www.texasmonthly.com/food/recipe-rio-grande-valley-arroz-pollo-enchilada-queen-cookbook/feed/0Recipe: Kimchi Queso, From the ‘Peached Tortilla Cookbook’https://www.texasmonthly.com/food/recipe-kimchi-queso-peached-tortilla-cookbook/
https://www.texasmonthly.com/food/recipe-kimchi-queso-peached-tortilla-cookbook/#respondMon, 18 May 2020 16:00:07 +0000https://www.texasmonthly.com/?p=632276Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.

]]>Eric Silverstein, founder of the Peached Tortilla, draws on many influences for his cooking. Born in Tokyo to a Chinese American mother and a Jewish American father, he traveled throughout Asia as a kid, moved to Atlanta in his teenage years, and, of course, lives in Texas now. The eclectic menu at his Austin restaurants reflects all of this, with creative use of Asian ingredients in Southern dishes and vice versa. Think Texas barbecue fried rice and banh mi tacos. Last May, Silverstein published his first cookbook, The Peached Tortilla: Modern Asian Comfort Food From Tokyo to Texas (Sterling Epicure), a cheerful and sunny volume that tells how he came to open a food truck and later multiple restaurants. The recipes come from the restaurant’s…View Original Post

]]>“Our food is simple, good, and celebratory with a South by Southwest or Southwest by South sensibility,” writes Tom Perini in Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food (Comanche Moon Publishing), which came out in November. Perini, along with his wife Lisa, is the proprietor of the James Beard Award–winning Perini Ranch Steakhouse, in tiny Buffalo Gap, outside Abilene. Under normal circumstances, the Perini Ranch is a destination restaurant; because of its remote location, it even has guest houses where diners can spend the night. It’s a place for special occasions like anniversaries and birthdays. But this spring, meals—even the special ones—have all had to be enjoyed at home. Thankfully, the recipes in Perini Ranch Steakhouse, written with noted cookbook author Cheryl Alters…View Original Post

]]>https://www.texasmonthly.com/food/recipe-black-bean-roasted-corn-salad-perini-ranch-steakhouse/feed/0Recipe: Chris Shepherd’s Vinegar Pie, From ‘Cook Like a Local’https://www.texasmonthly.com/food/recipe-chris-shepherds-vinegar-pie-cook-like-local/
https://www.texasmonthly.com/food/recipe-chris-shepherds-vinegar-pie-cook-like-local/#respondMon, 18 May 2020 15:55:08 +0000https://www.texasmonthly.com/?p=632240This favorite dessert from the Houston chef's Underbelly days is based on an Appalachian recipe modeled after a chess pie.

]]>Chef Chris Shepherd’s first cookbook serves as the James Beard Award winner’s loving tribute to the vast, sprawling diversity of Houston’s restaurants. Cook Like a Local: Flavors That Can Change How You Cook and See the World (Clarkson Potter), which came out last fall and was coauthored by food writer Kaitlyn Goalen, focuses on his own recipes as well as those from restaurants across the city, resulting in a work that feels at the same time incredibly personal and representative of Houston as a whole. Throughout the book, Shepherd shares stories about opening (and closing) his first restaurant, the highly regarded Underbelly; eating his way through Houston’s Chinatown; and traveling the world in search of good food. Fans of his restaurants (he currently has four:…View Original Post

]]>https://www.texasmonthly.com/food/recipe-chris-shepherds-vinegar-pie-cook-like-local/feed/0Recipe: Hibiscus Margarita, From ‘Cooking in Marfa’https://www.texasmonthly.com/food/recipe-hibiscus-margarita-cooking-marfa/
https://www.texasmonthly.com/food/recipe-hibiscus-margarita-cooking-marfa/#respondMon, 18 May 2020 15:51:39 +0000https://www.texasmonthly.com/?p=632248The most popular cocktail from Marfa's Capri restaurant captures the desert in a glass.

]]>Dreaming of West Texas? Of big spaces and bigger skies? Fall into the stunning, brand-new Cooking in Marfa: Welcome, We’ve Been Expecting You (Phaidon Press, May 20), from the husband-and-wife proprietors of Marfa’s Capri restaurant. Arts philanthropist Virginia Lebermann opened the Capri in 2007 as an event center before eventually bringing on future husband Rocky Barnette, formerly of the three-Michelin-starred Inn at Little Washington, in Virginia, to transform the space into a restaurant and cocktail bar. She wanted to open “a bar in Marfa where we would want to drink,” is how she puts it. Fittingly, cocktail recipes begin the cookbook, and they are heavy on agave spirits and desert ingredients like prickly pear. Writes Barnette, “In Oaxaca, when you arrive at someone’s home, they…View Original Post

]]>https://www.texasmonthly.com/food/recipe-hibiscus-margarita-cooking-marfa/feed/0Priya Krishna’s Quarantine Journal, Entry No. 10: No Longer Taking the Backyard for Grantedhttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-10-no-longer-taking-backyard-for-granted/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-10-no-longer-taking-backyard-for-granted/#respondFri, 15 May 2020 15:20:54 +0000https://www.texasmonthly.com/?p=632305Nothing breaks up the monotony like dining alfresco, drinking cocktails by the creek, and just breathing in the fresh air.

]]>I’ve officially crossed the two-month mark of living—and eating all my meals—at home with my parents in Dallas. As is the case across Texas, restaurants here are allowed to open, but because my parents are in a high-risk group I don’t feel comfortable stepping into an establishment just yet. So, still at home for the time being, we are constantly trying to think of ways to reinvent our eating experience and keep ourselves excited, even if it’s the third time this week that we’re eating dal chawal. One of the most successful ways we have done this is by leaning into our backyard. We are very privileged to have a backyard, complete with patio furniture and a pool. I remember when we moved into this…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-10-no-longer-taking-backyard-for-granted/feed/0Priya Krishna’s Quarantine Journal, Entry No. 9: The Joy of Herbshttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-9-joy-herbs/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-9-joy-herbs/#respondWed, 13 May 2020 21:37:21 +0000https://www.texasmonthly.com/?p=631731They might not be considered essential ingredients, but they are the easiest way to liven up a dish and break the monotony of meals you make on repeat.

]]>Two weeks ago, I was interviewing someone over the phone for an article about changing grocery habits. I asked this person about the one ingredient he was stocking up on now that he has to cook far more regularly, and his answer took me by surprise: herbs. Most everyone else I interviewed had responded with some combination of rice, beans, or flour. So I was surprised to hear an answer that not only wasn’t a pantry staple but was really considered more of an adornment than a central player. I was curious to know more. I asked him to elaborate, and he explained that while he does rely on staples like rice and beans, herbs are how he injects variety into his routine. Herbs mean…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-9-joy-herbs/feed/0Celebrated Designer Brandon Maxwell on Donating PPE and Wedding Gowns, Southern Comfort Food, and Helping Texas Artistshttps://www.texasmonthly.com/style/celebrated-designer-brandon-maxwell-on-donating-ppe-and-wedding-gowns-southern-comfort-food-and-helping-texas-artists/
https://www.texasmonthly.com/style/celebrated-designer-brandon-maxwell-on-donating-ppe-and-wedding-gowns-southern-comfort-food-and-helping-texas-artists/#respondTue, 12 May 2020 22:42:19 +0000https://www.texasmonthly.com/?p=631967The Longview native and ‘Project Runway’ judge, who will cochair the Texas Medal of Arts, has spent the pandemic giving back in every way he can. Just don’t ask him to create right now.

]]>Since leaving Texas for New York more than a decade ago, Longview native Brandon Maxwell has worked nonstop to launch a dizzyingly successful career in fashion—first as Lady Gaga’s stylist and now as one of the most respected designers in the country. His luxury ready-to-wear label produces four collections a year, he designs for some of the biggest celebrities in the world, and he’s been a judge for the last two seasons of Project Runway. Since the pandemic hit New York earlier this year, however, Maxwell has pressed pause on creative projects, focusing instead on major philanthropic efforts (providing PPE for health care workers, donating to Meals on Wheels, and giving away wedding dresses to brides), as well as promoting student designers with nightly Instagram…View Original Post

]]>Yesterday, my mom came upstairs for our usual afternoon discussion on what we should make for dinner that night. Instead of immediately throwing out a couple different options, as she usually does, she looked at me blankly and said, “I’m out of ideas.” And honestly, so was I. I can feel that my mom, dad, and I have all started to hit a wall this month. The cheese plates my dad used to enthusiastically put together every night are no longer a guarantee. Instead of researching new cocktails to pair with dinner, my mom often just pours herself a beer. I’ve gotten tired of dreaming up weekend baking projects. Last Sunday, I watched television most of the afternoon, and I felt simultaneously guilty and relieved…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-8-kitchen-fatigue-here-real/feed/0The Texas Black Rodeo Circuit and a Tender Friendship Are at the Heart of ‘Bull’https://www.texasmonthly.com/the-culture/texas-black-rodeo-circuit-film-bull/
https://www.texasmonthly.com/the-culture/texas-black-rodeo-circuit-film-bull/#commentsFri, 08 May 2020 18:26:16 +0000https://www.texasmonthly.com/?p=631549A year after charming the Cannes Film Festival, Austin director Annie Silverstein's feature debut has been released on VOD.

]]>Last May, the prestigious and glamorous Cannes Film Festival introduced the world to a movie about an aging and injured black bull rider living in rural southeast Texas and his friendship with his neighbor, a troubled white teenage girl. The first narrative feature from Austin writer-director Annie Silverstein, Bull opened Cannes’s official Un Certain Regard selection, receiving much critical acclaim, before later winning the grand prize at the Deauville American Film Festival. Now, a year later, the movie is available to everyone: Bull was released on VOD on May 1. Silverstein and her filmmaking team—co-screenwriter and husband Johnny McAllister and producer Monique Walton—represent a new generation in Texas filmmaking. They are helping redefine the Western, as more than one critic has pointed out. After Cannes,…View Original Post

]]>https://www.texasmonthly.com/the-culture/texas-black-rodeo-circuit-film-bull/feed/1Priya Krishna’s Quarantine Journal, Entry No. 7: The Beauty of Dining Alonehttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-7-dining-alone/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-7-dining-alone/#respondTue, 05 May 2020 21:19:59 +0000https://www.texasmonthly.com/?p=631219For the first time in weeks, this extreme extrovert gets time to herself, complete with a comforting bowl of noodles.

]]>I am an extrovert on the extreme end of the spectrum, which means that in most instances, I am deeply uncomfortable being by myself. The thought of a solo trip gives me anxiety. If I don’t have plans on a Friday night, I will text literally everyone in my contacts so I don’t have to sit in my apartment by myself—or even worse, take myself out to a solo dinner. Even when I’m running errands, I will text any friends who live nearby, just so I have someone to chat with while I’m out. The concept of “alone time” has always felt so foreign to me. Until, that is, the country was put in a Real World-style situation in which people have had to shelter…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-7-dining-alone/feed/0Five Chefs From Three Cities Make the Final Round for James Beard’s Best Chef: Texashttps://www.texasmonthly.com/food/five-chefs-three-cities-final-round-james-beards-best-chef-texas/
https://www.texasmonthly.com/food/five-chefs-three-cities-final-round-james-beards-best-chef-texas/#respondMon, 04 May 2020 23:08:36 +0000https://www.texasmonthly.com/?p=631159Anvil Bar & Refuge is still in the running for Outstanding Bar Program. Meanwhile, GQ recognizes two Texas restaurants.

]]>There’s no way to sugarcoat the news: Texas got exactly one national-level nomination in the second round of the prestigious James Beard Foundation Restaurant and Chef Award competition announced May 4. The nod went to Anvil Bar & Refuge for Outstanding Bar Program (Anvil has been a bridesmaid in this category many times before). The near-shutout was especially disappointing because Texas had captured 39 individual nominations in the semifinalist list that was announced in late February. On a happier note, Texas now has its own region and thus received five nominations for Best Chef: Texas. The chefs are: Kevin Fink, Emmer & Rye, Austin; Michael Fojtasek, Olamaie, Austin; Anita Jaisinghani, Pondicheri, Houston; Steve McHugh, Cured, San Antonio; and Trong Nguyen, Crawfish & Noodles, Houston. Previously,…View Original Post

]]>https://www.texasmonthly.com/food/five-chefs-three-cities-final-round-james-beards-best-chef-texas/feed/0Priya Krishna’s Quarantine Journal, Entry No. 6: Morning Is No Time for Fancy Foodshttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-6-morning-no-time-fancy-foods/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-no-6-morning-no-time-fancy-foods/#respondFri, 01 May 2020 19:53:09 +0000https://www.texasmonthly.com/?p=630711Even food writers can feel anxious when looking at dishes on Instagram, especially when it comes to breakfast. Pass the toast.

]]>An oozy, sun-colored yolk dripping all over a slice of airy sourdough bread. A pan-seared slice of Earl Grey teacake spread lavishly with butter. A frittata speckled with ramps from a nearby garden. These are breakfasts that I have seen on other people’s Instagram feeds. As for my own morning meals? Let’s just say they’re not winning any beauty contests. I have always been a deeply practical person when it comes to feeding myself, valuing nourishment over aesthetics. My breakfasts over the past few weeks have looked a little something like this: peanut butter and strawberry jam on fiber bread; store-bought wheat cereal in milk; yogurt sprinkled with chocolate chips; a bowl of blueberries with a few spoonfuls of almond butter. These breakfast choices are…View Original Post

]]>Last week marked one year since the release of my cookbook, Indian-ish. Amid everything going on, I almost forgot, until my sister texted me a photo from our book launch dinner in New York. (Remember when we could all go to book launches … and parties in general?) A lot of things have happened since my cookbook release that I never could have predicted. Top on the list? That the least photogenic dish in the entire book would become its most popular. I’m talking about saag feta, the result of my mom’s ingenious idea to replace the paneer in a traditional saag paneer with tangy, briny feta. Pair that with a bright, vibrant saag gravy and a drizzle of ghee-soaked spices on top, and it’s…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-five/feed/0Priya Krishna’s Quarantine Journal, Entry Fourhttps://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-four/
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-four/#respondFri, 24 Apr 2020 16:40:30 +0000https://www.texasmonthly.com/?p=629652To re-create this favorite Indian sweet, we used edible silver given to my mother around the time of her marriage, making it even more special.

]]>It’s expected that anyone in my family who travels to India will take along a spare suitcase, to fill with goods to bring back for everyone back in the States—sari blouses, bangles, bhujia (a crispy snack), neem oil shampoo. My India request is always the same: a box of kaju katli (also known as kaju ki burfi) from Evergreen Sweet House in Delhi. Kaju katli is my favorite variety in the massive library of Indian sweets known as mithai. It’s a sugary, cashew-based diamond with a soft, fudge-like chew and edible silver on the top for aesthetic flair. You’ll find kaju katli in any mithai shop, but the reason I’ve always considered Evergreen the gold standard is the texture of its version—uniformly smooth, not too…View Original Post

]]>Cooking has always triggered my anxiety. The idea of having someone depend on me to feed them, to make something that will fill them up and have them maybe even go back for seconds and thirds, cripples me to no end. Some people find zen in the process of creating a meal for others; I see it as an easy opportunity to fail. My mother rarely made a bad meal. Even my father, who never cooked until my sister and I were in high school, couldn’t mess up a dish. But me? I’m the cook who burns ground beef. My dishes are either overcooked or undercooked, too watery or too dry. You name it, I’ve probably messed it up somehow. I’m very newly married—ten months,…View Original Post

]]>I’ve been thinking a lot about those simple moments from dining out that we don’t get to enjoy right now in Dallas. The first sip of a crisp lager on a sunny day at Katy Trail Ice House. The crunch of an onion ring straight from the fryer at Burger House. The delightful refreshment of the sugarcane juice at Agha Juice. I am in an incredibly privileged position to have a home, enough food, and my parents around me. But as someone whose job it is to track down one-of-a-kind restaurants and chefs, I can’t help but daydream about dining out. But here’s the thing: those simple, joyous food moments can also be experienced at home, in different ways. Just-whipped whipped cream. A perfectly ripe…View Original Post

]]>https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-three/feed/1Priya Krishna’s Quarantine Journal: Entry Twohttps://www.texasmonthly.com/food/priya-krishnas-quarantine-journal-entry-two/
https://www.texasmonthly.com/food/priya-krishnas-quarantine-journal-entry-two/#respondFri, 17 Apr 2020 14:59:48 +0000https://www.texasmonthly.com/?p=628770Yogurt is an essential, versatile ingredient in times like these. It goes way beyond breakfast and snacks, and you can easily make your own.

]]>For as long as I can remember, the middle shelf of our fridge has been occupied by large stainless-steel containers of my dad’s homemade yogurt. He started making yogurt back in the nineties, when my family first moved from New Hampshire to Texas, and he has been propagating the same yogurt starter ever since. I have never had yogurt as good as my dad’s. I am no food scientist, but I’d like to think that with every batch, the yogurt has improved, gotten silkier, thicker, and more pleasantly tart. We, like many other South Asians, eat yogurt with most meals. It’s a cooling, refreshing counterpart to the spices in the dishes. When I got my first apartment in New York, I didn’t have time to…View Original Post